Toasty Crunchy Gluten-free Breadcrumbs


2-3 pieces of toasted gluten-free bread, sorghum bread, corn bread, or buttermilk waffles

Dried Italian herbs (gluten-free)

1 Tbsp. of extra virgin olive oil

Directions: Toast the gluten-free bread, and then break them apart. Then, process them in a Cuisinart food processor, pulsing on and off until they resemble classic breadcrumbs (not too fine). Add in several dashes of dried Italian herb mix, or a simple combo of dried basil, parsley and marjoram. Drizzle in some high quality extra virgin olive oil as you pulse—just until they are moist and begin to stick together a bit. Then, bake and fluff in the oven on 350 degrees for about 10 minutes until crisp. Simply leave these out on the counter to “dry” and then store. To make a classic pan-fried crumb topping, pour a tablespoon or so of good olive oil in a medium-not-too-hot-skillet and toss in the processed crumbs. Add dried Italian herbs to taste and stir, shake the pan and brown them for a minute, then add the crumbs to the recipe. You can add these crumbs to recipes such as meatloaf or meatballs. You can also use these dry crumbs in gluten-free salmon burgers, tuna, and crab cakes. You can use frozen bread or even cornbread or waffles for crumbs.